serves six
3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing
Heat
6 tablespoons oil in a large skillet over medium-high heat. Carefully
add garbanzo beans and fry, stirring often, until crisp and golden, 5 to
7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate
and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili
powder; set aside.
Carefully discard oil in skillet and wipe clean. Return skillet to
medium heat, add bacon, and cook, turning occasionally, until crisp, 7
to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to
handle, crumble into small pieces.
In a large bowl, whisk together vinegar, basil, oregano, garlic,
shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8
teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce,
butter beans, and cheese, tossing gently to combine. Transfer to bowls,
drizzle ranch dressing over the top, garnish with bacon and garbanzo
beans, and serve.
bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011
